So after I slept for 16 hours last night I was up and ready to go this morning at 11:30 am. Ha pathetic I know, but today is the last day of freedom before school starts again. This recipe was amazing! I had all of the ingredients ready to go on the counter and was dumping things into the pan when I looked down at my condensed chicken soup. It expired in January of this past year, thankfully I hadn't dumped it in the pan yet so I subsituted the chicken soup for mushroom soup, shhh don't tell Travis he hates mushrooms, any type or kind. All together it was amazing! The flavor was great and it was more or less nutritious, okay maybe less. :) The rice was a little hard but that's only because I took it out a few minutes early. Other than that it was the best recipe so far. I really actually like cooking now, it's not as hard as I originally thought and it's giving me something to look forward to everyday. Travis ate a bowl of cereal like thirty minutes ago so he hasn't tried it yet but I'm waiting to see if he likes it just as much as I did! Okay so the verdict is.."It's good." Okay not the response I was looking for but atleast he likes it. Okay now for dessert.
Southwestern chicken and rice
Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 cup Pace® Thick & Chunky Salsa
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1 cup frozen whole kernel corn, thawed
4 skinless, boneless chicken breast halves
1/2 cup shredded Mexican cheese blend
Directions
1.Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
2.Top with chicken. Season chicken as desired. Cover.
3.Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
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